Roasted Portobello Salad With Blue Cheese

1. 1

   Preheat oven to 450*F. In a medium bowl, whisk together vinegar, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

2. 2

   Slowly add olive oil, whisking to emulsify.

3. 3

   Set aside 1/2 cup dressing to toss with the greens.

4. 4

   Place the mushrooms, stem side up, on a baking sheet.

5. 5

   Coat both sides with some of the remaining dressing.

6. 6

   Roast mushrooms, brushing with more dressing every five minutes, until they are tender, about 15 minutes.

7. 7

   Toss the endive, mesclun (or mixed greens), onion, and cheese with the reserved dressing, and divide among 4 salad bowls.

8. 8

   Cut portobellos 1/2 inch thick, and arrange a few slices over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.